Turmeric Pastry Dough

1. Add flour, turmeric, cumin seeds, and salt to a mixing bowl and whisk well. Add butter and use a pastry cutter or your hands to rub the butter into the flour mixture until you have a crumbly mixture. Then add ice water and mix gently until the dough comes together and everything is moistened. Shape the dough into a disc and wrap in plastic wrap. Refrigerate for 1 hour.

Filling

1. Add oil to a saucepan over medium-high heat. Once the oil is hot, add cumin seeds and mustard seeds. When the seeds start to sputter, add onions with a pinch of salt and saute over medium heat for 5 minutes. Add garlic and mix well. Saute for 1 minute. Add tomatoes, ground cumin, ground coriander, turmeric, and red chili powder. Stir well and cook over medium-low heat while covered for 10 minutes, stirring occasionally. Add salt to taste and take off the heat and cool completely using an ice bath or by popping it in the freezer. This is important so the mixture doesn’t melt the butter in the tart!
2. Wash and peel the potato. Use a mandolin to slice the potato into thin slices (about 1/8 inch thick or less). Place the slices into a bowl of cold water until you’re ready to assemble the tart.

Assemble

1. Preheat oven to 400°F.
2. Flour a large clean surface and roll out the pastry dough into a circle that is 10-inch diameter and 1/4-inch thick. Gently transfer the dough onto a parchment-lined baking sheet. Spoon the tomato mixture into the center of the pastry and spread into even layer circle, leaving a 2-inch border. Place the potatoes onto the tomato mixture layering the slices of potato into a ring until all the tomato mixture is covered. Fold the bare edges of the dough over the filling. Brush the egg wash onto the exposed pastry dough. Dot the top of the potatoes with small cubes of butter.
3. Bake the galette for 15 minutes at 400°F. Then turn the heat down to 375°F and bake for an additional 40-50 minutes. If the pastry or potatoes are getting too dark, cover the galette with foil and continue baking. Remove from heat and let cool for 5 minutes before serving. I like to serve mine with a dollop of yogurt on the side!